Open AccessEnzymatic Treatment of Soft Jackfruit (Artocarpus heterophyllus) Pulp With Two Commercial Pectinases: Physical Properties and Viscosity Analysis
Author(s) -
Edinara Lacerda Queiroz,
Tamires Bastos de Almeida,
Sílvia Maria Almeida de Souza,
Ernesto Acosta Martínez
Publication year - 2021
Publication title -
journal of applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2327-0640
DOI - 10.5296/jab.v9i1.17331
Subject(s) - artocarpus , pectinase , factorial experiment , turbidity , pulp (tooth) , food science , papermaking , chemistry , enzymatic hydrolysis , mathematics , hydrolysis , enzyme , botany , materials science , biochemistry , biology , composite material , dentistry , medicine , ecology , statistics
The aim of this study was to investigate the effect of enzyme hydrolysis of jackfruit pulp using two commercial pectinase enzyme solutions with different polygalacturonase activities. A 2³ factorial design, with three repetitions at the central point, was used to establish the optimal conditions of jackfruit pulp hydrolysis, evaluating the effect of time (20 - 100 min), temperature (30 - 60ºC) and enzyme concentration (0.01 - 0.09%). The dependent variables viscosity, yield, soluble solids content, color intensity, shade, and turbidity were the responses evaluated. Viscosity, color intensity, shade, and turbidity of the pulps were significantly influenced by all studied variables with the determination coefficients (R2) between 0.74 and 0.99. The lack of adjustment was not significant in the models that describe the previous properties. The highest enzyme concentration (0.09%) was the factor with the greatest influence on the studied responses, regardless of the pectinase type.